I got a 40 mesh sifter a few years ago when I started home milling grains. I don't always use it -- definitely adds to the amount of time everything takes -- but I'm always pleased with the results when I do.
Just sign up for Andrew’s companion Substack newsletter Breaducation (the name of the book; he probably has links for it up in the opener for this newsletter or just go to the main newsletter page and you’ll see posts about it scattered throughout). He posts draft recipes for feedback and for people to try and report back (with comments and pics in the Substack chats, and/or a Google form for each recipe that he posts links to). It’s pretty open ended, you can do as little or as much as you have time for, it’s purely volunteer! But you should read the post about equipment used to make sure you’re willing to try to use what’s recommended to give an accurate test results (or if you deviate you should mention how in the Google feedback form). It’s free to sign up but I think private in the sense that only subscribers can see the content, you can’t just scroll through as a non-subscriber. Hope that helps!
I just ordered a sifter. I do as I’m told on this Substack. I have a strong preference for whole wheat breads and have yet to make a white sourdough loaf. The appearance is always compromised but the flavor is breathtakingly good.
Bought my 40-mesh sifter at Elmendorf Baking Supplies in Cambridge - it's great. Although, at the risk of boasting, since I got the Komo sifter attachment for my Komo Classic grain mill, I mostly use that - the two main sifting screens I use put out between 80% - 90% extraction flour, depending on the grain and how finely I mill.
I don't have a 30 mesh, but if you wanted to test it out to see what extraction rate you get, it would be useful intel. 50 is probably usable too, though it tends to pull down to 75%ish extraction.
It's been a while since I did much sifting. What I remember is that it was very difficult to get consistent results. Very many variables at play: exact setting of stones on Mockmill; ambient temperature; ambient humidity; moisture % of the grain; how and how long the grain has been stored; how thorough the sifting is; growing conditions. Still, your method should work for most sifting results based on a 40-mesh sifter. It's just unlikely that whatever I measure from my 30-mesh sifter will provide any actually useful data.
I’m ordering a softer right now. Andrew - when I mill my wheat at home with my Nutrimill there is a dial that goes from fine to coarse. Any idea what the ideal would be in order to sift out the preferred amount of bran?
No 40-mesh sifter. I’m not a huge fan of 100% WW bread (every one I’ve ever tried tastes unbearably bitter to my supertaster tongue), I’m never going to mill my own flour, I am unconvinced that I actually need one until proven otherwise.
Sort of tangential to this topic, I’d love to hear recommendations for home mills. I saw a couple brands mentioned here and in comments; would love if anyone has strong opinions or guidance on what to buy?
My very unscientific take on mills is that any of those designed by Wolfgang Mock will serve you well. I have owned a KoMo Fidibus and a Mockmill 100 tabletop mill, and both have been great. I think the extra money for a dedicated one is worth it (as opposed to an attachment for a stand mixer). The differences between the models are mainly one of throughput (the amount of grain it can mill per minute) and aesthetics, so get the one you can afford (the Mockmill 100 is the least expensive).
You had me at: __celebrating our country’s independence from democracy___
Yes, & the rest of the ‘Sifted and Talented” is great as well. 😉
I was thinking of getting a 40 mesh sifter, so this was the push I needed.
I have said sifter and sift often! 🙋🏻♂️
I got a 40 mesh sifter a few years ago when I started home milling grains. I don't always use it -- definitely adds to the amount of time everything takes -- but I'm always pleased with the results when I do.
Don’t yet have a 40 mesh sifter but will do as I’m told and get one.
I have one!
Never been steered wrong by your advice, so I just ordered a 40 mesh sifter.
How do we get this recipe?
Become a tester for my book, or wait for it to come out (~March 2026)
What would testing involve?
Just sign up for Andrew’s companion Substack newsletter Breaducation (the name of the book; he probably has links for it up in the opener for this newsletter or just go to the main newsletter page and you’ll see posts about it scattered throughout). He posts draft recipes for feedback and for people to try and report back (with comments and pics in the Substack chats, and/or a Google form for each recipe that he posts links to). It’s pretty open ended, you can do as little or as much as you have time for, it’s purely volunteer! But you should read the post about equipment used to make sure you’re willing to try to use what’s recommended to give an accurate test results (or if you deviate you should mention how in the Google feedback form). It’s free to sign up but I think private in the sense that only subscribers can see the content, you can’t just scroll through as a non-subscriber. Hope that helps!
https://open.substack.com/pub/breaducation?r=5fiib&utm_medium=ios
I just ordered a sifter. I do as I’m told on this Substack. I have a strong preference for whole wheat breads and have yet to make a white sourdough loaf. The appearance is always compromised but the flavor is breathtakingly good.
Bought my 40-mesh sifter at Elmendorf Baking Supplies in Cambridge - it's great. Although, at the risk of boasting, since I got the Komo sifter attachment for my Komo Classic grain mill, I mostly use that - the two main sifting screens I use put out between 80% - 90% extraction flour, depending on the grain and how finely I mill.
I have 30-mesh and 50-mesh. Phooey.
I don't have a 30 mesh, but if you wanted to test it out to see what extraction rate you get, it would be useful intel. 50 is probably usable too, though it tends to pull down to 75%ish extraction.
It's been a while since I did much sifting. What I remember is that it was very difficult to get consistent results. Very many variables at play: exact setting of stones on Mockmill; ambient temperature; ambient humidity; moisture % of the grain; how and how long the grain has been stored; how thorough the sifting is; growing conditions. Still, your method should work for most sifting results based on a 40-mesh sifter. It's just unlikely that whatever I measure from my 30-mesh sifter will provide any actually useful data.
OK, I bought a 40 (from Amazon).
I will buy a sifter. And I read Heather Cox Richardson every morning!
I’m ordering a softer right now. Andrew - when I mill my wheat at home with my Nutrimill there is a dial that goes from fine to coarse. Any idea what the ideal would be in order to sift out the preferred amount of bran?
No 40-mesh sifter. I’m not a huge fan of 100% WW bread (every one I’ve ever tried tastes unbearably bitter to my supertaster tongue), I’m never going to mill my own flour, I am unconvinced that I actually need one until proven otherwise.
Sort of tangential to this topic, I’d love to hear recommendations for home mills. I saw a couple brands mentioned here and in comments; would love if anyone has strong opinions or guidance on what to buy?
I have a Wonder Mill that I like just fine! I don't buy WW flour any more, just bags of organic hard red wheat that I keep in the freezer.
My very unscientific take on mills is that any of those designed by Wolfgang Mock will serve you well. I have owned a KoMo Fidibus and a Mockmill 100 tabletop mill, and both have been great. I think the extra money for a dedicated one is worth it (as opposed to an attachment for a stand mixer). The differences between the models are mainly one of throughput (the amount of grain it can mill per minute) and aesthetics, so get the one you can afford (the Mockmill 100 is the least expensive).
I have the same one you linked in your post (as well as their 50 mesh).